Daring Bakers Challenge – Faster Than A Vegan Éclair!

Yep, the incredibly delicious Vegan Éclairs that were the August Daring Bakers Challenge disappeared “faster than lightening” or faster than an éclair, if you will. This month’s ever-so-lovely hosts Tony Tahhan and Meeta K of What’s For Lunch Honey? gave us a little French flavah by proposing Chocolate Éclairs by Pierre Hermé from Chocolate Desserts by Dorie Greenspan.

These little gems were so amazing…I can’t remember the last time I had an éclair, but if my memory is at all correct, they were right on! Mr. Fish who is an éclair expert, proclaimed that I should probably make another batch for him to taste to be sure of their authenticity… because the first batch just sort of disappeared! He loved them, Guppy loved them, and I loved them. They were light, flaky, and just perfect! I know I’ll be making these again…

I know, they look way more like profiteroles than éclairs, mais ça m’est égale! I don’t care! I wanted to make bite-sized éclairs, which explains their look. There had to be at least one chocolate component, either the glaze or the pastry cream or both. I’ve never been a big fan of chocolate pastry cream, so I opted for lemon custard instead. Rather than pipe in the scrumptious pastry cream, I sliced them in half to allow for generous helpings of cream, and made little éclair sandwiches. For the glaze I made a chocolate-lemon royal icing, and the lemon and chocolate really paired well together.

I would like to extend a huge thanks to Catherine of Food Snob for sharing the vegan éclair recipe she found – Merci Catherine! Tu es adorable! The recipe which follows is so fast and easy. I made the pastry cream and the glaze while the éclairs were in the oven and I think the entire challenge took me a mere hour and some change (with the “help” of my 3-year-old) which was a nice little break from the very elaborate challenges we’ve had of late (which I also like, but hey, quick & delicious is good, too, right?).

Pre-heat oven to 400 degrees. Prepare baking sheet–either parchment paper or a non-stick pan. Prepare egg-replacer. Stir together flour, vegan sugar, salt, cream of tartar. In a sauce pan (non-stick works well), bring the soymilk and margarine to a boil, stirring constantly. Add the flour all at once, and reduce heat to low. Stir constantly until the dough forms a ball that pulls away from the pan and the spoon and is glossy and smooth. Working quickly, remove from heat and add the Ener-G Egg Replacer, about a third at a time, beating well after each addition until the dough is glossy, smooth, and pulls away from the pan.

Shape the puffs as desired–I made mini-puffs about a rounded teaspoon each. Bake at 400 degrees for 10 minutes, then lower heat to 350 for another 10 minutes, then turn off oven and allow to cool, with door slightly cracked for another 20 minutes, then cool completely on wire racks before serving or filling.

Thanks for the reply. Just another question. I do get soya milk here but not soya yogurt. Since I’m not vegan, could I use regular yogurt?
I do make my own yogurt everyday and could I use the same method (or any other one) to make soya yogurt with soya milk?
Thanks for taking the effort to answer my questions.:)

Ooh, these look really tasty – and they’re so cute, too! I definitely like the bite-sized…size. :) And I’m intrigued by the recipe – I’ve been trying to branch out into vegan baking – maybe I’ll give this one a try! :D

I really liked your vegan puffs. I found the “straight” version a bit “eggy”. These look so good.
Is there something else I could use to replace the eggs? I don’t get Ener-G or similar egg substitutes here. I’ve managed to successfully replace or avoid eggs where 1 or 2 are called for in the recipe. I would welcome ideas on how to replace 4 eggs.:)
Thanks.